I remember the burrito plate my dad would order at a local family restaurant when I was a child. I remember the first time I tried chile relleno, and my life was never the same. Late-night burrito binges, fiesta-themed birthday parties, and Taco Tuesdays all have a place in my heart.

These days, I spend more time cooking at home at than ever before, and my challenge is to recreate the favorite dishes I grew up with, but make them even better than I remember.

With a little bit of time and the best ingredients I can find, I am able to make delicious new food memories for my own family, like with these creamy chicken enchiladas.

For this recipe, I made a simple creamy filling with leftover chicken, green chiles, sour cream, and Wisconsin queso fresco. I rolled them up in corn tortillas (the traditional tortilla choice for enchiladas) and arranged them in a baking dish.

I used a store-bought enchilada sauce on top (enhanced with an easy roux and chicken broth) and then smothered the entire dish in plenty of shredded Wisconsin Monterey jack cheese. This is the stuff food memories are made of!

These creamy chicken enchiladas are fast and the flavor is right up there with those served at your local Mexican cantina. You’ll love the creamy, cheesy filling paired with the enchilada sauce and your favorite rice and beans on the side!

Remove enchilada sauce from heat. Spread 1/2 cup of sauce in bottom of baking dish. Working with 1 tortilla at a time, add 1/4 cup of creamy chicken filling to warmed tortilla. Roll tortilla around filling and place it seam-side down in baking dish.

Hi Natalie – Yes, you can assemble these enchiladas a day ahead and refrigerate (covered) until ready to bake. They may take a little longer to heat through, so plan a few extra minutes for baking if they go straight from refrigerator to oven. Enjoy!

I’m from West Texas and somewhere along the way I decided you use chicken with flour tortillas and green sauce and beef with corn tortillas. Maybe I’ve been limiting myself so I’ll have to try this both ways. Mmmmmm